Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printing.

Prithviraj, V; Thangalakshmi, S; Arora, Vinkel Kumar; Liu, Zhenbin

Prithviraj, V; Thangalakshmi, S; Arora, Vinkel Kumar; Liu, Zhenbin.

Afiliação

Prithviraj V; Department of Food Engineering, National Institute of Food Technology Entrepreneurship & Management, Kundli, India.
Thangalakshmi S; Department of Food Engineering, National Institute of Food Technology Entrepreneurship & Management, Kundli, India.
Arora VK; Department of Food Engineering, National Institute of Food Technology Entrepreneurship & Management, Kundli, India.
Liu Z; School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, Shaanxi, China.

J Texture Stud ; 53(6): 895-907, 2022 10.

Article em En | MEDLINE | ID: mdl-35736231

Assuntos

Farinha; Edulcorantes; Açúcares; Água

Palavras-chave

3D food printing; rheological characteristics; traditional sweeteners

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Edulcorantes / Farinha Idioma: En Revista: J Texture Stud Ano de publicação: 2022 Tipo de documento: Article

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